Black and White Chocolate Pudding

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Black and White Chocolate Pudding - Golubka Kitchen

Out of all the desserts in the world, I crave the pudding/mousse-kind the most. A tiny cup full of something light, creamy and porous to finish off a meal is my idea of dessert heaven. I’m always on the lookout for new pudding/mousse ideas and constantly searching for ways to revolutionize my own tried and true recipes in one way or another, mostly to simplify the process or ingredients. I freestyled these black and white pudding cups the other day, when I made a fresh batch of almond milk and had all the other ingredients on hand. They turned out perfect and were gone within a day. I had no problem repeating them to photograph and share here 🙂
There are some weekend links below, enjoy your Sunday!

Black and White Chocolate Pudding - Golubka KitchenBlack and White Chocolate Pudding - Golubka KitchenBlack and White Chocolate Pudding - Golubka KitchenAmy’s Love Letter to Miso Soup – that recipe sounds amazing

Best Books for Wellbeing – love this list

Eye + I – Satsuki Shibuya (you’ve probably seen her intuitive watercolors) now has a podcast

La Muralla Roja – I want to stay here

If Sex and the City Came Out in 2017, Miranda Would be the Protagonist 🙂

The Beguiled – on our list of things to watch

Black and White Chocolate Pudding - Golubka KitchenBlack and White Chocolate Pudding - Golubka Kitchen

Black and White Chocolate Pudding



  • 3 cups plus 4 tablespoons unsweetened almond milk (preferably homemade) – divided
  • ¼ cup maple syrup or more to taste
  • 1 vanilla bean, seeds scraped out, or a splash of vanilla extract
  • 3 tablespoons agar agar flakes (not powder)
  • pinch sea salt
  • 4 tablespoons arrowroot powder
  • 3-4 tablespoons shaved raw cacao butter – optional, but highly recommended
  • 2-4 tablespoons raw cacao powder


  1. Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
  2. Combine the arrowroot powder with the rest of the almond milk in a small bowl. Slowly pour the arrowroot mixture over the agar-agar milk, whisking, until thickened.
  3. Remove the mixture from the heat and pour into an upright blender. Add the cacao butter and blend until smooth. Taste for sweetness and add more maple syrup, if desired.
  4. Pour half of the pudding into small serving cups. Add the cacao powder to the remaining mixture in the blender (I added 4 tablespoons for a more intense chocolate flavor) and blend until well combined. Pour between serving cups. Cover and refrigerate until set, about 1 hour. Serve cold, garnished with berries, if desired.


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